Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential

dc.contributoren-US
dc.creatorReck, Isabela Maria
dc.creatorMelchior, Lígia Gomes
dc.creatorScapim, Mônica Regina da Silva
dc.creatorMadrona, Grasiele Scaramal
dc.creatorTonon, Lucineia Aparecida Cestari
dc.date2018-12-31
dc.date.accessioned2022-12-07T19:24:45Z
dc.date.available2022-12-07T19:24:45Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3644
dc.identifier10.3895/rebrapa.v9n2.3644
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313644
dc.descriptionThe blackberry cultivation has a great potential in the production chain of small fruits in Brazil, being a rich source of nutritious compounds and natural antioxidants. This study aimed to quantify some bioactive (phenolic compounds, anthocyanins, vitamin C, etc.), determine the antioxidant potential and evaluate the stability of this potential for the development of two formulations of blackberry chutney, with a 60% pulp and another with 80%. The study also presents the development of sensory analysis to evaluate acceptance and purchase intent by the tasters. A partial degradation of the evaluated compounds occurred during the drafting process of chutneys; however, this degradation was less intense in 80% chutney, which was the expected result. The sensory analysis showed good acceptability for the 80% chutney, however, the 60% chutney did not reach the average required for acceptance of 70%. Being an innovative product that does not have extensive marketing, it can be said that the blackberry chutney is a viable alternative for consumers, who are increasingly seeking healthier products, and for the food industry that is always looking for news to offer to the public.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3644/pdf
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3644/397
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3644/398
dc.rightsDireitos autorais 2019 CC-BYpt-BR
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 9, n. 2 (2018); 105-116en-US
dc.sourceBrazilian Journal of Food Research; v. 9, n. 2 (2018); 105-116pt-BR
dc.source2448-3184
dc.source10.3895/rebrapa.v9n2
dc.subjectCiência e Tecnologia de Alimentosen-US
dc.subjectbioactive compounds; fruit processing; sensory analysis.en-US
dc.titleBlackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potentialen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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